Author
Topic: Am I being impatient? (Read 4308 times)

I set a warm keg to 40 psi with temp controller at 40F and leave it for 36 hours. No shaking. Then set it to serving pressure. If the beer is already chilled, or if its a style that needs lees carbonation then I do 40psi of 24 hours.

Please do! I hooked up two kegs, one each way, and hit them with the same pressure for the same time. But all I had to evaluate them was my own impressions. This may be the ONE time I was wrong! [/quote]

Tell you what. I have a gizmo that reads co2 volumes. This will be an easy test. Let you know soon.

Please do! I hooked up two kegs, one each way, and hit them with the same pressure for the same time. But all I had to evaluate them was my own impressions. This may be the ONE time I was wrong!

Did you shake them or just give them time? Here's the thing, if you have top pressure on the beer and are bubbling Co2 up from the bottom it's going to stay in the liquid more readily as opposed to trying to force it down from the top. But if you do it over, say, a week, it may not make as much difference.

Did you shake them or just give them time? Here's the thing, if you have top pressure on the beer and are bubbling Co2 up from the bottom it's going to stay in the liquid more readily as opposed to trying to force it down from the top. But if you do it over, say, a week, it may not make as much difference.

I think I shook them. It's been so long since I did the in through the out thing that I don't recall, but that's always been my SOP. These days I just let them sit at about 30 psi at room temp for a few days. Shaking was too much work! Believe me, I understand the theory. It's just that reality didn't bear it out for me.